1. Can I use puff pastry instead of phyllo?

Yes, it won’t be quite as delicate, but it’ll still be flaky and buttery.

2. How do I stop them from getting soggy?

Always let the cigars cool completely before sealing them in a container.

Use melted coconut oil instead of butter, and agave syrup instead of honey.

Yes! They’re delicious at room temperature with tea or coffee.

Crispy golden Moroccan honey almond cigars filled with sweet almond paste and coated in fragrant orange blossom honey.

1 package phyllo pastry (or Moroccan warqa sheets)

2 cups ground almonds

1/2 cup sugar

1 tsp cinnamon

1/4 cup melted butter (plus extra for brushing)

2 tbsp orange blossom water

3/4 cup honey

2 tbsp sesame seeds (optional)

1 tsp orange zest (optional)

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1. Mix ground almonds, sugar, cinnamon, and melted butter to form a paste. Add orange blossom water and stir until combined.

2. Lay one sheet of phyllo pastry flat and brush lightly with melted butter. Place another sheet on top.

3. Cut into strips about 3 inches wide.

4. Place a spoonful of almond filling near one end, fold in the sides, and roll tightly like a cigar. Brush the seam with butter to seal.

5. Place rolls on a parchment-lined tray and bake at 350°F (175°C) for 15–20 minutes until golden brown.

6. Warm honey with a splash of orange blossom water.

7. Dip each hot cigar into the warm honey syrup, then place on a rack to cool.

8. Sprinkle with sesame seeds or crushed almonds before serving.

Make ahead: Freeze unbaked cigars and bake straight from frozen when needed.

Substitute pistachios or walnuts for a flavor twist.

For a vegan version, use coconut oil and agave syrup instead of butter and honey.